Seared Salmon with Steamed Asparagus and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Roasted Sweet Potatoes

Pan-seared salmon served with roasted sweet potatoes and steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

489kcal
Protein
45.9g
Fat
17.6g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and roast for 20 to 25 minutes until tender.

  • 3

    Steam the asparagus spears over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Sear the salmon skin-side down for 4 to 5 minutes, then flip and cook for an additional 3 minutes until it flakes easily with a fork.

  • 7

    Arrange the salmon, sweet potatoes, and asparagus on a plate and serve immediately with a fresh lemon wedge.

Seared Salmon with Steamed Asparagus and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Roasted Sweet Potatoes

Pan-seared salmon served with roasted sweet potatoes and steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

489kcal
Protein
45.9g
Fat
17.6g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and roast for 20 to 25 minutes until tender.

  • 3

    Steam the asparagus spears over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Sear the salmon skin-side down for 4 to 5 minutes, then flip and cook for an additional 3 minutes until it flakes easily with a fork.

  • 7

    Arrange the salmon, sweet potatoes, and asparagus on a plate and serve immediately with a fresh lemon wedge.